Best Easy Pumpkin Dump Cake with Cake Mix Topping
This incredibly easy pumpkin dump cake features a creamy, custard-like pumpkin layer topped with a golden, crunchy cake mix topping. It’s the perfect no-fuss dessert for fall gatherings, holidays, or any cozy occasion.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 3 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 box (15.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts (optional)
- 3/4 cup unsalted butter, melted (1 1/2 sticks)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, salt, and vanilla extract until smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly with a spatula. Tap the dish gently on the counter to release air bubbles.
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not stir. Use your fingers or a fork to spread it into an even layer, covering every inch of pumpkin.
- If using, sprinkle the chopped pecans or walnuts evenly over the cake mix layer.
- Drizzle the melted butter evenly over the entire surface in a zigzag pattern. Do not stir.
- Bake for 45-55 minutes, until the top is deep golden brown and the pumpkin layer is bubbling around the edges. A toothpick inserted into the cake topping should come out clean or with a few moist crumbs.
- Cool for at least 20-30 minutes before serving. The cake will set as it cools.
Notes
Place the baking dish on a rimmed baking sheet to catch any bubbling over. For best results, let the cake rest overnight in the refrigerator—the flavors meld and the texture improves. If the edges get too dark, tent with foil during the last 10-15 minutes of baking.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 410
- Sugar: 34
- Sodium: 380
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 3
- Protein: 6
Keywords: pumpkin dump cake, easy pumpkin dessert, cake mix topping, fall dessert, Thanksgiving dessert, dump cake